Athens Hills CSA

October 10, 2012

Week 17 Newsletter, Summer 2012

ATHENS HILLS CSA

Activities continue at a fevered pace here on the farm. At least two rows in each greenhouse have been seeded and covered with row cover for better germination and for temperature and moisture control. The sweet potato harvest was finished just before the rains and cold temperatures arrived. We were able to get them into the space that we will use for curing them for the next two weeks. They will be moved to the tomato house for storage when all the tomatoes are gone. We need to raise the temperature in there for the sweet potatoes. Those finishing touches on the drainage project are finished, so now we can sow the grass seed to cover the bare soil. In the next few days, crews will plant collards and chard, and green onion starts. Also more carrots will be seeded.

We keep an eagle eye on the frost pre-dictions each night since we still need to cover crops in the fields. Those crops (other kale, chard, collards, and Asian greens are getting sweeter every day as the temperatures go lower. Other crops like peppers are protected from the frost until temperatures go so low that covering just does not make a difference.

As we announced earlier, our former pickup site in Dublin is no longer able to be a host. We are having some trouble finding a replacement site in the Sawmill/SR161 area. If you know of a business or person who might be a reliable replacement, please let us know. We want to keep this pickup area as an option! Miranda can give you the particulars if you need them.

Each day of the week, we are receiving sign-ups for the winter season. If you have not yet responded to Miranda’s emails about joining, please do not delay. We would be sad to tell you there are no more spaces available. Locally in the Athens area, we have added 3 new sites for pickup: in Belpre, at the Athens Community Center, and at the Human Resources building of Ohio University. And finally, we will soon be sending our seasonal survey your way. Please take a moment to fill it out. Many of the changes we make are the results of your feedback. Thanks so much. Have a great week!

From all of us at Green Edge,
Becky (Kip, Mark, Dan, Rob, Theo, Penny, Alicia, Emily, Bethany, Natalie, Jane, Molly Jo & Miranda)

THIS WEEK’S VEGGIES

Salad Mix – For the fall mix, there are 7 varieties of lettuce plus a mizuna, a mild Asian green. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Arugula - This is a ‘love it or hate it’ veggie. As the season gets later, the peppery flavor is more pronounced, but we all love it mixed in with salad or sautéed over pasta.
Sunflower Microgreens -These are a delicious and nutritious favorite of our CSA members. Unlike sprouts (which are only grown in water), these are grown in soil. They have a mild, almost nutty flavor and are juicy and crunchy.
Cilantro - It’s hard to think of salsa without this ingredient. But, I also like to use it in sauces and fresh in a salad or with basil in pesto.
Kale – We can’t live without fresh greens. They’re good fiber that tastes great. Soup or sauté is an excellent way to use it. Raw, ‘massaged’ kale is a favorite around the farm.
Peppers – Mixed sweet peppers part of the bounty this week. Their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Heirloom Tomatoes- This week there is a mix of our heirloom tomatoes varieties. Don’t refrigerate them for best quality.
Potatoes - Potatoes should be stored in a DARK, dry, cool location and should last for weeks. We hope you notice a difference in the flavor of our fresh potatoes from supermarket potatoes.

THE COMBO CORNER

The fruit from Cherry Orchards includes just-picked Yellow Delicious and Melrose (the Ohio state apple) apples, and is topped with Magness pears which are excellent keepers.
The bread from The Village Bakery and Café is French Galette.
The cheese from Integration Acres is Griffin's Dream, a pasteurized goat's milk cheese with a bloomy rind; it’s French-style chevre that has aged for nearly three weeks, Griffin's Dream is named for their son, who has loved flavorful aged cheeses since he was a toddler. He likes it best as an after-school snack, spread on baguette slices and drizzled with balsamic vinegar.

PICKUP CONTACT NUMBERS AND HOURS

BREATHING SPACE YOGA (New Albany) – 614-216-9370 (12-8pm)
TIBET ROAD – 614-784-8124 (11am-6pm)
BEXLEY NATURAL MARKET – 614-252-3951 (3-8pm)
HILLIARD POWER SHACK – 614-506-3086 (4-7pm)
CLINTONVILLE COMMUNITY MARKET – 614-261-3663 (11am-8pm)
PILATES STUDIO OF CENTRAL OHIO – DUBLIN - 614-336-9502 (4-8pm)
HYACINTH BEAN – 740-594-9302 (12-6pm)
HARMONY CHIROPRACTIC – 740 592-4631 (3-7pm)

Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021. Thanks!

Thanks for bringing your bags back for the next use! As we near the end of the CSA, it is important that we get all the cloth bags back. Please take an extra look around the house to see if you might have an extra.

RECIPES

Spicy Garlic Kale with Sautéed Red Peppers
from www.food.com

Ingredients:
2 bunch of kale
½ cup leeks, chopped
1 small onion, diced
5 garlic cloves, minced or extruded through garlic press)
1½ large red sweet pepper, cut into strips
½ tsp red pepper flakes
salt and pepper to taste

Directions:
1. Wash Kale. Pull greens from the stalks, discarding stalks. Shred by hand into small pieces.
2. Place kale in steamer basket, and steam until tender (approximately 10 minutes). Remove immediately from heat.
3. Heat olive oil in heavy pan over medium-heat. When the oil is hot, add onions and leeks. Sauté until onions are translucent and leeks begin to brown. Add garlic and red pepper flakes, sauté for 1-2 more minutes. Add bell pepper slices and sauté until tender (approximately 4-5 minutes.) Remove from heat.
4. Add kale to pan, and toss ingredients together thoroughly. Add salt and pepper to taste. Serve hot or room temperature.

Parsley, Kale and Berry Smoothie
from: epicurious.com
½ cup (packed) parsley (leaves and stems)
4 kale leaves, remove center ribs
1 C. frozen organic berries, like strawberry or raspberry
1 banana, cut into pieces
1 tsp. ground flaxseed

Place all ingredients with 1 C. of water into blender. Blend & eat.

Marinated Parsley Kale Salad
~from food.com (This is mainly a blog with postings from others. It closely resembles the Massaged Kale recipe of which we at the farm are so fond.)

Ingredients:
2 bunches parsley, any variety, chopped
1 bunch kale, any variety, chopped
1 small red onion, minced fine
6 garlic cloves, minced fine
1 cucumber, seeded, chopped
½ cup olives, pitted and chopped
¼ cup Greek oregano
1 tablespoon sea salt
1 tablespoon ground pepper
3 tablespoons olive oil 1 lemon, juiced

Directions:
1. Chop, dice, mince and seed as directed. The seeding of the cukes is important, if you leave them in, your salad will get really soggy. Add any other veggies you like. I don't recommend tomatoes or avocado for the long haul, but their nice to throw on top as you serve it. Add less onion if you like, even try different varieties. I like shallot in this as well.
2. Throw everything in a big, bowl. Toss your seasonings on top, and if you like, a handful of nuts. Then drizzle on the oil and lemon juice. This is where it gets messy! Get your hands in there and rub the oil and acid into your greens. This helps to mix it, but the rubbing of the leaves really helps to start the marinade and make everything softer.
3. Now put a lid on it and let it sit. If you’re making it to eat today, let it sit on the counter for a few hours before serving. Serving it tomorrow and beyond? Toss it in the fridge! This will keep for at least a week!
4. Variants!: Like I said, I've done this with so many different oil/acid combos. Try balsamic and olive oil, apple cider and red wine vinegar and avocado oil, really anything. You just need both an acid and an oil. I also sometimes throw some sumac powder in this. It’s the seasoning that’s in fattoush salad that adds that bitter lemony flavor. Have fun with it!

Orecchiette with Roasted Peppers, Arugula, and Tomatoes
from: myrecipes.com

Ingredients:
1 orange bell pepper 1 yellow bell pepper
8 ounces uncooked orecchiette pasta
1 teaspoon olive oil
1 teaspoon minced garlic, divided 8 ounces cherry tomatoes, halved
3 tbs. champagne or white wine vinegar
2 tablespoons olive oil
1½ teaspoons sugar
3/4 teaspoon salt
¼ teaspoon dried herbes de Provence
¼ teaspoon freshly ground black pepper
3 cups loosely packed arugula
½ cup (about 2 oz.) shaved fresh Parmesan cheese

Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 1-inch strips.
3. Cook the pasta according to the package directions, omitting salt and fat. Drain.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon garlic; cook 30 seconds. Add bell peppers and tomatoes to pan; cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.
5. Combine remaining 3/4 teaspoon garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl; stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan; toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.

October 8, 2012

Athens Hills CSA Winter 2013 Enrollment Brochure

October 3, 2012

Week 16 Newsletter, Summer 2012

ATHENS HILLS CSA

The crew is working at frenzied speed for this week and probably into next as the list of tasks to finish this fall is huge. We have just finished emptying the houses of the tomatoes, peppers, and eggplants. Now the beds will be worked and sized for greens planting. Even though the number of beds stays the same, the aisle spaces shrink considerably. We hope to have all of the houses worked, turned, and planted by the end of next week. It’s an ambitious goal considering that the sweet potatoes still need to be harvested and cured before they are moved to the storage bunker.

While that goes on, others are pulling the drip irrigation lines from this summer’s beds. The lines are used season after season this way. After the lines are removed and the plants are picked clean of all of the fruit remaining, the beds will be sown with cover crop for the green manure that is so important to next spring’s planting. The irrigation lines still watering the fall field greens will remain in place until those fields have been harvested, usually in the middle of December, but each season varies a little from the previous one.

The drainage project waits for the last tiny finishing touches. We are ecstatic to have that completed in time for a little green to grow where the mud is currently. The ground still needs to settle, but a little cover crop on top will be like icing on the mud pie. We are hoping to begin the project across the creek this fall also. As I have said, we have been planting cover crops for several years there to improve the soil. Incorporating those acres into the production fields will double the size of available ground. It is a different soil type so we hope to be able to increase the variety of items we can offer. Even with some of the costs for these projects being reimbursed through the USDA’s EQIP program, not every cost is covered. And that’s where we are so thankful that we have you as a CSA member. Your investments in your food (our farm) make it possible for us to afford these improvements season after season. THANKS!

Enrollment in the 2013 Winter season is brisk. Please don’t delay letting us know if you will be joining us! Have a great week!

From all of us at Green Edge,
Becky (Kip, Mark, Dan, Rob, Theo, Penny, Alicia, Emily, Bethany, Natalie, Jane, Molly Jo & Miranda)

THIS WEEK’S VEGGIES

Salad Mix – For the fall mix, there are 7 varieties of lettuce plus a mizuna, tatsoi, and pe-tsai, all mild Asian greens. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Arugula - This is a ‘love it or hate it’ veggie. As the season gets later, the peppery flavor is more pronounced, but we all love it mixed in with salad or sautéed over pasta.
Peppers – Mixed sweet peppers part of the bounty this week. Their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Heirloom Tomatoes- This week there is a mix of our heirloom tomatoes varieties. Don’t refrigerate them for best quality.
Beets – Freshly harvested and delicious. Too bad the greens weren’t nice enough to bunch…
Kale – We can’t live without fresh greens. They’re good fiber that tastes great. Soup or sauté is an excellent way to use it. Raw, ‘massaged’ kale is a favorite around the farm.
Parsley - Some of you have received ‘curly’ parsley like the kind found as garnish or in tabouleh, and others received flat Italian parsley commonly used in cooking. BOTH varieties can be used for either, flavor-wise.
Spaghetti Squash - Just harvested last week, these squash can be eaten now or stored for several weeks – your choice! They get their name from the resemblance after cooking to pasta. And frankly can be tastily substituted for the same. What a boon to folks who are gluten/wheat intolerant! To store, simply keep them in a cool, dark, and dry place.

THE COMBO CORNER

The fruit share from Cherry Orchard includes Beurre Bosc Pears, a French variety and King Louis's XIV favorite pear; Mutzu apples, a large yellow green apple variety developed by the Japanese by crossing the Yellow Delicious apple with the Indo apple; and late season Gala apples are also included.

The bread from The Village Bakery and Café is French Galette.

The Integration Acres cheese is the Smoky Goat, a pasteurized chevre. Rolled in salt, pepper and ground spicebush berries before being lightly smoked over apple wood. It's a perfect autumn cheese, served with crusty bread, pear slices and apple cider. Try spreading the cheese on pork chops before roasting, or try it as a unique topping on a cheeseburger.

PICKUP CONTACT NUMBERS AND HOURS

RECIPES

Herbed Spaghetti Squash
From: www.foodnetwork.com, courtesy of Emeril Lagasse (Serves 4)

Ingredients:
1 small spaghetti squash, about 2 ¼ pounds
2½ tablespoons butter
2½ tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
½ teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:
1. Preheat the oven to 375 degrees F.
2. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come ½ -inch up the sides of the baking dish and cover with aluminum foil.
3. Bake for 45 minutes, until the squash is easily pierced with a paring knife.
4. Turn squash over, cover with foil again, and continue to cook another 15 minutes, until the squash is very tender.
5. Remove from the oven, uncover, and allow the squash to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
6. Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Beet and Goat Cheese Arugula Salad
From: www.foodnetwork.com, courtesy of Giada De Laurentis

Ingredients:
¼ cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
½ cup walnuts, toasted, coarsely chopped
¼ cup dried cranberries or dried cherries
½ avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Directions:
Line a baking sheet with foil. Preheat the oven to 450 degrees F. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Massaged Kale

Wash a bunch of kale and dry the leaves. Tear kale leaves into bite-sized pieces and place in a large bowl. Drizzle leaf pieces with olive oil, lemon juice or cider vinegar, and honey. Drizzle with caution. You can always add more – removing it is much harder. Now, literally, use your fingers to massage the kale. The acid from the lemon juice/vinegar combined with the bruising from the finger tips causes the pieces to wilt. The texture becomes that of lightly sautéed kale, but it is totally raw. The sweetness of the honey completes the flavor profile. Mmm, I can taste it already.

Chicken, Arugula and Red Bell Pepper Sandwiches
from: www.epicurious.com

Ingredients:
3 tablespoons mayonnaise
3 tablespoons nonfat plain yogurt
4 teaspoons Dijon mustard
½ cup chopped fresh arugula
2 large red bell peppers
4 skinless boneless chicken breast halves (each about 4 ounces)
1 teaspoon olive oil
6 5-6” long French bread baguette pieces, halved lengthwise
2 large bunches fresh arugula

Directions:
Mix first 3 ingredients in small bowl. Mix in chopped arugula. Season arugula mayonnaise generously with ground pepper. (Can be made 1 day ahead. Cover and chill.)

Char peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel and seed bell peppers. Cut into ½“ wide strips. Sprinkle chicken with salt and pepper. Heat large nonstick skillet over medium-high heat. Brush skillet with 1 teaspoon oil. Add chicken; sauté until just cooked through, about 4 minutes per side. Transfer to plate; cool. Cut into diagonal slices.

Spread generous 2 teaspoons arugula mayonnaise on each cut side of bread. Cover bottom of bread pieces generously with arugula. Top with sliced chicken, dividing equally. Top with bell pepper strips and generous amount of arugula. Cover with bread tops. (Can be made 4 hours ahead. Wrap in plastic and chill.)

September 26, 2012

Week 15 Newsletter, Summer 2012

ATHENS HILLS CSA

This week’s veggies are a little different than we had planned. In the true spirit of CSA you are receiving what we have available. Saturday evening, we had damaging cold. It didn’t kill anything but much of the basil, nearly 75%, was rendered unusable. This was a big disappointment for some on the farm who have been waiting to make pesto for the winter. We may still find some, but certainly not enough for sending to all of our members. Then, on Sunday morning, the first frost warning was posted. Thanks to the valiant extra efforts of crew members who gave up precious ‘off-time’, and some other friends, we were able to cover all of the fields of peppers, sweet potatoes, and all other crops still waiting for final fall harvest. And in the true spirit of Murphy’s Law, there was no frost. But all of the tons of winter squashes were gathered into lugs and moved to storage – an arduous task to say the least.

The greenhouse roof drainage project is mostly completed. Even now, the sound of the equipment that is ‘dressing’ the sides of the ditches and culverts echoes throughout the hollow. Much of that disturbed soil won’t be green until spring, so we’ll cover that dirt with straw to cut down on the mud. Hopefully, with the completion of these ditches, the mud won’t be nearly as persistent as in the past few seasons.

By the end of this week, all of the tomatoes in the greenhouses will be picked and the plants removed. Next week begins the soil prep and planting of the winter greens in those houses for harvest this winter. Some of the empty beds have already been planted with lettuces and seeded with carrots. We hope to have the houses completely ‘turned’ by the end of next week.

Speaking of winter harvest, Miranda asked that a reminder be given about the priority registration forms. Enrollment opens to the public next Monday. Please send your form and deposit to secure your spot. We would be unhappy if any of you who wanted to be with us for the winter should miss out. If you can’t find the form, just call or email us. We’ll send another to you pronto. Have a great week!

From all of us at Green Edge,
Becky (Kip, Mark, Dan, Rob, Theo, Penny, Alicia, Emily, Bethany, Natalie, Jane, Molly Jo & Miranda)

THIS WEEK’S VEGGIES

Salad Mix – For the fall mix, there are 7 varieties of lettuce plus a mizuna, a mild Asian green. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - All but one site is receiving shiitakes this week and the other is getting Oyster. We try to give everybody oysters at least once. The oysters are more delicate than the shiitake and do not store as well.
Heirloom & Cherry Tomatoes- This week there is a mix of our heirloom tomatoes and the 2 kinds of cherry tomatoes we grow. For best quality, do not refrigerate them.
Peppers – Mixed sweet peppers are part of the bounty this week. Their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Parsley - Some of you have received ‘curly’ parsley like the kind found as garnish or in tabouleh, and others received flat Italian parsley commonly used in cooking. BOTH varieties can be used for either, flavor-wise.
Spaghetti Squash - Just harvested last week, these squash can be eaten now or stored for several weeks – your choice! They get their name from the resemblance after cooking to pasta. And frankly, can be tastily substituted for the same. What a boon to folks who are gluten/wheat intolerant! To store, simply keep them in a cool, dark, and dry place.

THE COMBO CORNER

The Cherry Orchards fruit includes the first picking of Melrose apples and Yellow Delicious apples.
The bread from The Village Bakery and Café is French Galette.
The cheese from Integration Acres is pasteurized chevre. Chevre is soft goat cheese in its simplest, freshest form. Made just days ago, each ball of chevre has been individually hand-formed and rolled in kosher salt. Enjoy it on crackers, in an omelet or a beet salad, or mix in some lox and spread on a bagel topped with a tomato slice. Interesting info: Goat cheese is easier on the human digestive system and lower in calories, cholesterol and fat than cow's milk products. It is also rich in calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin. (Thanks, Michelle! )

PICKUP CONTACT NUMBERS AND HOURS

RECIPES

A Timely Tip:
There have been lots of peppers lately. Peppers are the only veggie that do not require blanching before freezing. Wash the pepper, core and dry it, removing all seeds. Determine the size of piece that’s desired for your use and cut the peppers into that size. Place in a freezer bag; suck out the extra air, and seal. In my case, the bag was plenty big so I was able to flatten it so that the peppers were in one layer. Place in freezer for several days. Then place in another airtight container for longer storage time without the worry of freezer burn. Another method would be to freeze the chunks in one layer on cookie sheets, then place the individually frozen pieces into a larger container. This method allows the removal of whatever amount is needed at any time without thawing the rest of the package.

Chicken with Tomatoes and Mushrooms (aka- Chicken Cacciatore)
from: www.marthatstewart.com
Ingredients:
4 boneless, skinless chicken breast halves, about 1½ pounds
Coarse salt and ground pepper
1 tablespoon olive oil
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomato (fresh works, just simmer longer)
¼ teaspoon dried oregano

Directions:
~Season chicken with salt & pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
~Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
~Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

Lentil Pilaf-Stuffed Peppers
from: www.anjasfood4thought.com
Serves 6
Ingredients:
1½ tablespoons olive oil
1 cinnamon stick
½ teaspoon cardamom pods
½ teaspoon fennel seeds
6 cloves
2 bay leaves
1 red onion, finely chopped
1 cup brown rice
1 cup mixed beans and lentils (Anja’s note: I used black eyed peas, green lentils red lentils and puy lentils)
1 cup mixed fresh vegetables (e.g carrots, cauliflower, peas, potatoes)
2 cups water
½ cup almonds roughly chopped
¼ cup raisins ½ teaspoon salt
6 large red capsicum peppers

Directions:
In a large pan, heat the olive oil over medium heat. Add cinnamon stick, cardamom pods, fennel seeds, cloves and bay leaves and fry for a couple of minutes, until fragrant. Add chopped onions and cook until softened. Add the mixed lentils/beans and rice and stir until lentils and rice is well coated. Stir in the chopped vegetables, raisins and nuts and salt. Now add the water. Put on a lid and simmer over medium low heat until all liquids have been absorbed and the rice and lentils are cooked. Remove cinnamon stick and bay leaves. Set aside.

Preheat oven to 180C/380F.
Prepare the peppers by cutting off the tops and de-seeding the insides of the peppers. Fill each pepper with the pilaf, and replace the tops. Place the filled peppers in a roasting dish. Roast for 30 to 45 minutes, until peppers are softened but still firm. Serve warm.

Quinoa, Parsley & Pepper Salad
from: www.justbento.com This makes about 4 cups of salad. This keeps well in the refrigerator, well covered.

Ingredients:
1 cup dry quinoa (= about 3 C of cooked quinoa)
2 cups water
1 vegetable stock cube
1 large red or yellow sweet pepper
2 small hot red chili peppers 1 garlic clove
olive oil for cooking
1 large bunch parsley (to produce about 1½ cups chopped and loosely packed into your measuring cup)

Dressing:
2- 3 Tbs. lemon juice (start with 2 and add more to your taste)
2 Tbs. extra virgin olive oil
dash soy sauce
salt, pepper

Directions:
~To cook the quinoa: Rinse it briefly under running water, then put into a pot with the 2 cups of water and the vegetable stock cube. Bring to a boil, then put on a lid and lower the heat. Let cook for about 15 minutes until the water is almost all gone. Take off the heat and let rest with the lid on for about 5 minutes. Drain off any excess water (there shouldn’t be much at all) by putting the quinoa in a sieve or colander and shaking. Put into a bowl to cool down.
~In the meantime, chop up the sweet peppers; de-seed and chop up the chili pepper. Finely chop the garlic clove. Sauté the vegetables with olive oil and a sprinkling of salt, until the vegetables are limp. Take off the heat.
~Chop the parsley up finely.
~Combine the dressing ingredients and mix in well with the quinoa. Add the cooked vegetables. Add the parsley (you should add it when the quinoa is not hot any more, to preserve the bright green color) and mix well.
~Taste, and add a little more salt, pepper or lemon juice as you see fit.

Thanks for remembering to return your bags to us!

September 25, 2012

Our Winter CSA registration opens to the public next week!

Samples of our winter CSA shares from last year.

Calling all veggie lovers! It is that time again! The Athens Hills CSA Winter 2013 registration opens to the public next week! Would you like to receive a bag of fresh, local, organic produce all winter long? We are expanding for winter, with new pickup sites, new partner items and the same fresh veggies you love! Please email me if you would like to sign up or learn more: greenedgegardens@frontier.com.

Members from previous seasons, priority enrollment is going on now! If you have not sent in your enrollment form, please do so soon, or email me to let me know that you're planning to enroll.

Questions? Call me at the office to talk veggies: 740-448-4021

September 19, 2012

Week 14 Newsletter, Summer 2012

ATHENS HILLS CSA

This week we have a surplus box with ready-to-eat, ‘dead-ripe’ heirloom tomatoes just patiently waiting to be taken! If there is some bruising or bad spots, but just cut them out. At the farm, we eat the seconds all the time. Please check your site’s list and make sure that there are tomatoes left for those who have yet to make it to pickup. Thanks for sharing.

The time for fall harvest is upon us. As soon as the fields dry a bit from Tuesday’s lovely rain showers, we will begin to dig the potatoes that will be an important part of this winter’s shares. Both sweet potatoes and regular potatoes are nestled in the rows waiting for the harvest plow and digging forks to pry them from their hiding places. The winter squashes and pie pumpkins are also out there. As their foliage begins to wither, the fruits are easy to see, even from the top of the hill by the barn.

While we wait for some drier soil though, all of the flats of starts of greens for the winter greenhouses (coldframes) are in need of thinning. Thinning eases the competition for nutrients while still in the flats. This process will take a while, but the more vital the plant is when transplanted, the less the shock, and the sooner the new roots will take hold in the new environment. Other starts of green onions and salad mix are being transplanted into a few of the already empty beds in some of the houses. There are still tomatoes in a large portion of all the houses, but that will soon change.

The fall field greens are doing well and will be at a size large enough to begin harvesting soon. The crew will be spending some quality time weeding the many rows. Harvest time is faster and more efficient when the rows only contain the leaves to be harvested. Miranda has emailed the priority registration information for Winter 2013 to last winter and this summer’s members. If you didn’t get it, we have a problem with your email address. Please let us know about that, and also tell us your intentions so we know the number of open spots we have to fill. Thanks! Have a great week.

From all of us at Green Edge,

Becky (Kip, Mark, Dan, Rob, Theo, Penny, Alicia, Emily, Bethany, Natalie, Jane, Molly Jo & Miranda)

THIS WEEK’S VEGGIES

Salad Mix – In the mix this week are 7 varieties of lettuce and mizuna. The last is a mild Asian green. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any extra drops of water that can form.

Mushrooms - A few Shiitakes

Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. They have a tangy flavor and do not store as long as the sunflower.

Basil – We’re about to the end of the basil, so have one last blast of summer with tomato and basil yum-yums. Or, bunch the stems and hang leaves-down to dry for winter storage; freeze individual leaves on a cookie sheet for fresh basil in February.

Beets – Freshly harvested and delicious. Too bad the greens weren’t nice enough to bunch…

Heirloom/Cherry Tomatoes – The cherry tomatoes are ready to eat. The heirlooms are not quite ripe. This is why we can even begin to ship them without a box. Place them stem-side down in a warm place to ripen which could take 1-3 days. Remember do not refrigerate these beauties.

Eggplant – Mixed varieties of Asian eggplants are in the share this week. This warm weather loving veggie will soon be gone for this season.

Surplus Box - DEAD-RIPE HEIRLOOM TOMATOES

THE COMBO CORNER

The fruit selections from Cherry Orchard this week include just picked Jonagold apples, a sweet, crisp apple. Also two kinds of pears-Bosc (a russet pear) and little sugar pears (known for their sweetness) are included. Both types of pears need to be left at room temperature to soften and ripen before eating.

This week’s bread from The Village Bakery and Café is the French Galette.

The cheese from Integration Acres is the Alexander, a raw goat's milk tomme (rhymes with home). Aged for over five months, the cheese is periodically scrubbed with salt water, which helps create the appearance of its natural rind. Cheese tip: Remove most cheeses from the refrigerator at least 30 minutes before serving - cheese tastes best at room temperature.

PICKUP CONTACT NUMBERS AND HOURS

RECIPES

Beet Hummus

Some who came to the summer Open Farm Day may remember the most striking dish of the day – Beet Hummus. Now that beets are back in the share, here’s the recipe for it. I’ve also included the link to the recipe from online. Thanks to Heidi for sharing it!

from: http://www.simplyrecipes.com/recipes/beet_hummus

Ingredients:

½ lb. beets (about 4 medium) scrubbed clean, cooked, peeled and cubed

2 Tbsp tahini sesame seed paste

5 Tbsp lemon juice

1 small clove garlic, chopped

1 Tbsp. ground cumin

1 Tbsp lemon zest (zest from approx. 2 lemons)

Generous pinch of salt or Kosher salt

Fresh ground pepper to taste

Directions:

1. Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

2. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

3. Eat with pita chips, or with sliced cucumbers or celery, or on a crostini with goat cheese and shaved mint. Makes 2 cups.

When I was looking at this recipe, I found myself scanning other beet-hummus sites. Most of them just referred back to this recipe as being the all-round best. So reassuring!

Easy Eggplant Parmesan

This is a recipe from a Dublin member.

Ingredients:

5-7 medium-sized eggplants (I used the long ones from the CSA that were fairly thick)

¾ c. flour (or more, as needed)

Salt & pepper

¼ tsp Italian seasoning

1 egg

¼ c. whole milk

Oil (for sautéing – I used coconut oil because it works well and is safe for high-heat cooking)

1 c. grated Parmesan cheese

1 c. grated other melty cheese (I used Fontina)

½ c. Italian bread crumbs

Sauce:

28-oz can diced Italian tomatoes

14-oz can plain diced tomatoes (optional – this makes a lot of sauce; if you like it less saucy, you can omit this one)

1 medium onion, diced

1 Tbsp. olive oil

½ tsp Italian seasoning

½ tsp salt (Feel free to add other stuff to the sauce if you want – I just made it really simple.)

Directions:

Sauté onion in olive oil in a saucepan until translucent. Add tomatoes, Italian seasoning, and salt, plus other sauce ingredients if desired. Cover and let simmer on low, stirring occasionally. Meanwhile, wash and peel eggplants, and slice lengthwise about ½” thick. Beat egg and milk in a shallow bowl. Mix flour, salt & ground black pepper to taste and ¼ tsp Italian seasoning, and spread out on a large plate. Heat skillet(s) – it goes faster if you use 2 – over medium heat, with 1-2 TB of oil until hot. Dip eggplant strips in egg mixture, then dredge in flour mixture to lightly coat on both sides (tap to remove excess flour if needed). Place eggplant in hot skillet, and cook on both sides until golden brown – flipping once or twice. Place a layer of the cooked eggplant on the bottom of a greased 9 x 13” glass casserole dish. Try to cover the entire bottom of the dish as much as possible. Cover with a generous layer of sauce, and sprinkle on ½ cup of each cheese. Add one more layer of eggplant. Cover with rest of sauce, sprinkle on ½ cup melty cheese, breadcrumbs, and top with rest of Parmesan. Place in 350-degree oven for about 25 minutes, or ‘til golden brown & bubbly.

Devour. YUM!!

Thanks for sharing this, Rose!

Rigatoni with Tomato, Basil, and Mushroom Sauce

from: www.epicurious.com

Ingredients:

4 tablespoons olive oil

1 large shallot, minced (about 1/4 cup), plus 1 shallot, sliced

3 garlic cloves, minced

4 ounces shiitake mushrooms, stemmed, caps thinly sliced

4 ounces oyster mushrooms, thinly sliced (shiitakes will work)

4 baby portabella mushrooms (about 4 ounces), stemmed, gills scraped, thinly sliced

4 ounces button mushrooms, thinly sliced

3/4 cup chopped onion

1 28-ounce can diced tomatoes in juice

½ cup dry white wine

½ cup chopped fresh basil

12 ounces rigatoni

3/4 cup vegetable stock or canned vegetable broth

¼ cup grated Parmesan cheese

¼ cup drained oil-packed sun-dried tomatoes, thinly sliced

Additional grated Parmesan cheese

Directions:

Heat 2 tbsp olive oil in heavy large skillet over medium heat. Add minced shallot & 1 minced garlic clove & sauté until tender, about 5 minutes. Increase heat to high, add all mushrooms, & sauté until tender, about 5 minutes. Transfer mushroom mixture to bowl.

Heat remaining 2 tbsp olive oil in same skillet over medium heat. Add onion, sliced shallot, & remaining 2 garlic cloves; sauté until tender, about 5 minutes. Add diced tomatoes with juices & white wine & simmer 10 minutes. Stir in mushroom mixture & ¼ cup fresh basil. Remove from heat. Season sauce to taste with salt and pepper; cover to keep warm. Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add mushroom sauce to pasta and toss to coat. Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat. Transfer to bowl; sprinkle sun-dried tomatoes and remaining ¼ cup basil over. Serve, passing additional Parmesan cheese separately.

September 12, 2012

Week 13 Newsletter, Summer 2012

ATHENS HILLS CSA

That loud thump you may have heard last weekend was autumn falling heavily on this region. This sudden change in evening temperatures has caused a little more work for the crew too, since some of the warm-loving plants need a row cover with the cooler nights. So, on with the cover in the evening, off in the morning. And the dance begins. As we get deeper into the fall season many of the crops like the summer squashes, peppers and eggplants will be pulled and composted; cover crops will be sown in those beds in preparation for next summer’s plantings.

The Winter 2013 season is fast approaching. Last Friday we were informed that the Dublin site we have been using is no longer available, so we are working with some of the Dublin members in hope that we/they can find a suitable replacement. If you too, have any contacts that might be willing, please let Miranda know ASAP. Thanks. The winter reservation forms await some last minute finishing details, but they will be emailed to you by the end of this week. Please let us know your intentions soon. We will open the enrollment to our waiting lists on the 28th of September. Enrollment is on a 1st-come, 1st-enrolled basis. Do not dawdle.

The crew continues to plant fall greens and roots in the fields; winter salad mix and carrots are being direct-seeded into the greenhouses this week. In the Starts House, some folks will be planting green onions and kale starts for later transplant into the greenhouses. We are still weeding the sweet potatoes in anticipation of the harvest that will be scheduled soon and certainly before frost.

Last, not least, this is a plug for our Athens county harvest celebration, the 14th Annual Pawpaw Festival. This outdoor party for our state’s native fruit was first conceived by Integration Acres owner, Chris Chmiel. What started as a one-day event has blossomed into a weekend affair with camping, music, pawpaw cooking contests, pawpaw beer contests – well, just everything pawpaw. Come on down this weekend. Visit Becky in the OEFFA tent Saturday evening if you do. Hope to see you there. Have a great week!

From all of us at Green Edge,

Becky (Kip, Mark, Dan, Rob, Theo, Penny, Alicia, Emily, Bethany, Natalie, Jane, Molly Jo & Miranda)

THIS WEEK’S VEGGIES

Mushrooms - Shiitake for all.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. They have a tangy flavor and do not store as long as the sunflower.
Slicer & Cherry Tomatoes- This week there is a mix of our hybrid slicing tomatoes and the 2 kinds of cherry tomatoes we grow – Sungold (tomato candy) and Sweet 100’s. Don’t refrigerate them for best quality.
Eggplant – These little beauties are versatile. The skin is tender enough not to peel and they don’t require blanching. They’re a favorite around here for kabobs, stir-fry or grilled for babaganoush.
Green Beans – Terrific in all of the usual ways – steamed, boiled with ham, stir-fry, sauté, or roasted.
Peppers – Mixed sweet peppers part of the bounty this week. Their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Lemongrass – This tropical plant functions as a source for the most delicious lemon tea, and the lower stem part of the plant is used in Thai recipes. We hope to have a large enough supply for the stem next year.
Garlic – A head of garlic this week from another of our organic grower friends. We are very pleased to be able to offer these to you.

THE COMBO CORNER

The Cherry Orchards fruit includes the 1st picking of Yellow Delicious apples; Magness Pears (that become the sweetest and juiciest after turning yellow and soft at room temperature); and the last peaches of the summer.
The bread from The Village Bakery and Café is French Galette.

The cheese from Integration Acres is Chevre du Provence, pasteurized goat's milk cheese that has been rolled in kosher salt and a blend of Herbes de Provence (rosemary, thyme, savory, fennel seeds, basil, lavender and marjoram).

PICKUP CONTACT NUMBERS AND HOURS

Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!

Thanks for returning your bags today! We really appreciate the extra efforts that you give to help us keep the costs of packaging to a minimum.

RECIPES

Green Bean and Cherry Tomato Salad with Herb Dressing

from www.epicurious.com

Ingredients:

¾ lbs. green beans

1+ oz. extra virgin olive oil

1 tablespoon balsamic vinegar

1 garlic clove, minced

½ teaspoon dried oregano

1/8 cup chopped fresh Italian parsley

½ cup halved cherry tomatoes

Directions: Cook beans in large pot of boiling salted water until tender-crisp, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl. Mix next 5 ingredients in small bowl; stir into beans. Season with salt and peppers. Garnish with parsley and cherry tomatoes.

Green Bean and Tomato Salad

from www.lowfatcooking.com

Ingredients:

1 lb. green beans, trimmed

½ lb. tomatoes, chopped

¼ cup chopped fresh basil

3 Tbsp. white wine vinegar

2 tsp. extra virgin olive oil

Directions: Bring a large pot of water to a boil. Add green beans and cook for 3-4 minutes. Drain and plunge green beans into cold water to stop cooking and retain color. They should be still be tender-crisp. In a large bowl, combine cooked and cooled green beans and chopped tomatoes. Add basil. Whisk together vinegar and oil and drizzle over beans and tomatoes. Toss until lightly coated. Serve at room temperature or refrigerated.

Miso Eggplant Shiitake Canapes

from www.epicurious.com

Ingredients:
½ lb. fresh shiitake mushrooms, stemmed and sliced 1/8” thick

3 ½ tablespoons vegetable oil, divided

2 (10-inch) Asian eggplants, cut into 24 (½- inch thick) rounds

2 tablespoons white miso

2 tablespoons sugar

1 teaspoon mirin (Japanese sweet rice wine)

1 teaspoon water

Directions:
1. Preheat oven to 425oF with rack in middle.

2. Toss mushrooms with 2 tablespoons oil and ¼ teaspoon salt, then spread out in a large 4-sided sheet pan. Roast, stirring once, until golden brown and crisp, 10-15 minutes. Transfer to a plate.
3. Turn on broiler. Toss eggplant with remaining 1½ tablespoons oil and broil in same sheet pan 4-6 inches from heat, turning once, until just tender and lightly browned on both sides, 8-12 minutes total. Leave broiler on.
4. Stir together miso, sugar, mirin, and water, and then lightly coat tops of eggplant. Broil 1 minute. Serve warm, topped with mushrooms.

Thai-Style Fusilli with Eggplant and Shiitake

from: www.epicurious.com

Ingredients:
6 oz. fusilli (long spiral spaghetti)

1 small eggplant ( ½ lb.) {½ of share this week}

¼ lb. fresh shiitake mushrooms {½ of share this week}

1 bunch scallions

6 vine-ripened cherry tomatoes

½ fresh jalapeno pepper

1 tablespoon chopped peeled fresh ginger root

2 tablespoons chopped garlic

2 tablespoons vegetable oil

½ C well-stirred canned unsweetened coconut milk

1/3 C coarsely chopped fresh basil leaves

Directions:
1. Fill a 4-qt. kettle three-quarters full with salted water and bring to a boil for cooking fusilli.
2. Cut eggplant into ½” cubes and transfer to a colander set over a bowl. Sprinkle eggplant lightly with salt and let drain 10 minutes. While eggplant is draining, discard stems from mushrooms and cut caps into ¾” pieces. Cut scallions diagonally into thin slices. Quarter tomatoes and chop jalapeño including seeds (wear rubber gloves). Rinse eggplant and squeeze dry, discarding any liquid in bowl.

3. Boil fusilli until al dente.
4. While fusilli if boiling, in a large non-stick skillet cook ginger root and garlic in oil over moderately high heat stirring, until fragrant about 30 seconds. Add eggplant, mushrooms, and sauté, stirring constantly, until softened, 3-4 minutes. Add scallions and sauté, stirring, until eggplant is tender, about 2 minutes. Stir in coconut milk, tomatoes, jalapeño, basil and salt and pepper to taste and cook just until heated through, about 30 seconds.
5. Drain fusilli in a colander and in a bowl toss with sauce.

Green Beans with Mushrooms and Peppers
from: www.food.com

Ingredients:
1 LB. green beans

4 med. cremini mushrooms(shiitake-ok)

1/2 red bell pepper

1 large shallot, thinly sliced

2 garlic cloves

1 teaspoon salt

1 tablespoon extra virgin olive oil

1 tablespoon butter or margarine

Directions:
1. Boil green beans and shallots is water with season salt until green beans are crisp tender.
2. Meanwhile, sauté garlic, peppers, mushrooms, and olive oil in small skillet over medium heat.
3. Drain green beans, add the garlic, peppers and mushrooms.
4. Add margarine/butter and gently toss.

What does “tender-crisp mean?
According to Wikipedia: ‘the "tender crisp" phase refers to a state that is still offering resistance to the bite, but cooked through.’

September 5, 2012

Week 12 Newsletter, Summer 2012

ATHENS HILLS CSA

All of the ditches that had been dug last week were filled with gravel minutes before the aftermath of Hurricane Isaac found the farm. At the same time, we were 10 minutes from the end of market when the rains came there, so we did get wet. Fortunately, the amount of rainfall was not too much for us, and other drier parts of the county now have ground that is close to saturated – and that’s a good position to be in with fall approaching.

Other than dodging the raindrops, life on the farm is hopping. The sweet potato harvest will begin soon, but not before more weeding in that field is finished and the soil has dried out a little. The large carrot plantings for the fall are also on the schedule for weeding and thinning this week. Additionally, many of the fallow areas and fields are scheduled to be mowed one last time for the season. This mowing will help reduce the amount of weed seed that is blown and dropped into adjacent plots; they won’t need to be weeded out next season.

We are very excited to announce the addition of a new partner item starting with the winter season. Jeff Brock of High Bottom Farm (HighBottomFarm.com) is supplying free-range eggs. These chickens are outdoors on pasture with a 3-acre field for every flock. Their feed ration (other than the pasture) is GMO-free, no hormones, no antibiotics. Kip and Becky toured the facilities two weeks ago. Kip was especially impressed with the health of all of the flocks. Since we used to raise about 2000 laying hens ourselves, we know what a healthy chicken looks like. We anticipate that you will be able to order as many dozens as you need through our ‘a la carte’ items, but each Combination Share will contain one dozen per delivery.

Look for more changes as the new season begins to unfold. You’ll be the first to hear about it! Do you order the bread share? Miranda will be sending you folks with those bread shares a brief survey with specific questions. Please take a moment to respond, as you answers will help us shape the future. Thanks and have a great week!

From all of us at Green Edge,

Becky (Kip, Mark, Dan, Rob, Theo, Penny, Alicia, Emily, Bethany,Natalie,Jane, Molly Jo & Miranda)

THIS WEEK’S VEGGIES

Salad Mix - Returning this week with the beginnings of the fall season blend. This is not just lettuce mix, but this week also contains baby beet greens .
Mushrooms - Shiitakes this week in just the right amount for an omelet.
Sunflower Microgreens - Unlike sprouts (which are only grown in water), these are grown in soil. They have a mild, almost nutty flavor and are juicy and crunchy.
Slicer & Cherry Tomatoes- This week there is a mix of our hybrid slicing tomatoes and the 2 kinds of cherry tomatoes we grow – Sungold (tomato candy) and Sweet 100’s. For best quality, don’t refrigerate them.
Eggplant – These little beauties are versatile. The skin is tender enough not to peel and they don’t require blanching. They’re a favorite around here for kabobs, stir-fry or grilled for babaganoush.
Peppers – Mixed sweet peppers part of the bounty this week. Their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Green or Long Beans – Long beans are great for stir-fry or blanching and serving in salads. The regular green beans are terrific in all of the usual ways too – steamed, stir-fry, sauté, roasted.
Garlic – A head of garlic this week from another of our organic grower friends. We are very pleased to be able to offer these to you.
Lemongrass – This tropical plant functions as a source for the most delicious lemon tea, and the lower stem part of the plant is used in Thai recipes. We hope to have a large enough supply for the stem next year.

THE COMBO CORNER

The fruit share includes Gala Apples, Encore Peaches (a late season peach), and Bartlett Pears. Cherry Orchards is preparing for the fall harvest of apples that will start in earnest next week.
The bread from The Village Bakery and Café is French Galette.
The cheese share is Chase Cheddar, a raw goat's milk cheese. Aged for four months, this cheese doesn’t contain annatto to color the cheese orange; Integration Acres prefers its natural state.

PICKUP CONTACT NUMBERS AND HOURS

Thanks for returning your bags today! We really appreciate the extra efforts that you give to help us keep the costs of packaging to a minimum.

RECIPES

Baba Ganoush (8 servings)

Thanks to Patti R. for sending us this recipe for baba ganoush. She says, "So yummy--the parsley I received earlier is growing so well and was used in this recipe. Slathered on this week's bread, and topped with tomatoes, the baba ganoush is amazing. We are lovin' the summer eats!"

Ingredients:
3 medium-sized eggplants
½ cup tahini (sesame paste)
1 teaspoon coarse salt
3 tablespoons freshly- squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
a half bunch flat-leaf parsley or cilantro leaves

Optional: Pinch of Ground Cumin

Directions:
1. Preheat the oven to 375F.
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner or grill and as the skin chars, turn them until the eggplants are uniformly-charred on the outside.
3. Place the eggplants on a baking sheet and roast in the oven for 20 - 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance. (If the eggplants are small, you may find they fully cook on the grill.)
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

Lemongrass Tea
This week we have sent you several fronds of lemongrass. (For those who attended Open Farm Day, this is what we used to make that delicious tea.) You can either chop it finely as you would find other loose teas, or just cut a 3-5” piece for each cup. Boil some water, remove from burner and steep the lemongrass piece for 10-15 minutes. If you want it cold, just add some ice cold water to fill the glass.

Apple Cheddar Biscuits (for our Combo members)

Adapted from www.annies-eats.com

Ingredients:
2 cup all-purpose flour

2 T. sugar

2 tsp. baking powder

¾ tsp. salt

8 T. cold unsalted butter, cut in small pieces

2 oz. sharp cheddar cheese, shredded

¾ cup dried apple slices, coarsely chopped

¾ cup milk

2 T. butter, melted

Directions:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine the flour, sugar, baking powder and salt. Whisk to blend. Stir in the pieces of butter and toss to coat in the dry ingredients. Using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse. Stir in the cheddar and dried apples and toss briefly to combine. Pour in the milk and stir gently with a fork until a sticky dough has formed.

Turn the mixture out onto a well floured work surface. Briefly knead dough, being careful not to overwork it. Roll the dough out in a slab about ¾-inch thick. Use a 3-inch round biscuit cutter to cut out rounds of the dough and place on the prepared baking sheet. Re-roll any dough scraps and cut additional rounds until the dough has been used up. Brush the tops of the dough rounds lightly with the melted butter.

Bake for about 16-18 minutes, rotating the pan halfway through baking, until the tops are golden and the biscuits are baked through. Transfer to a wire rack and let cool slightly before serving. Serve warm with sliced apples and cheddar, if desired.

Roasted Lemongrass Chicken (with Sweet Lime Sauce)

from: http://thaifood.about.com
Roast chicken with a Thai twist! Lemongrass chicken is a famous dish throughout much of Southeast-Asia. Imbued with the flavors of both lemon and lime, you'll find this roasted chicken delicious as is, or serve it together with sweet lime sauce for a delectable Thai treat your family and friends (including the kids!) will absolutely love!

Ingredients:

½ or 1 whole roasting chicken (the marinade is enough for 1 medium size chicken)

1 stalk fresh lemongrass, OR substitute juice of 1 lemon

4 cloves garlic

1 thumb-size piece galangal OR ginger, grated or thinly sliced

½ can thick coconut milk

2 Tbsp. fish sauce

3 tsp. dark soy sauce

optional: 1 kaffir lime leaf (use scissors to cut leaf into thin pieces, discard stem)
lime wedges & a handful fresh coriander as garnish

Sauce ingredients: (enough for ½ chicken; double for whole)

1 cup water

juice of ½ a lime

2 Tbsp. rice vinegar

1 thumb-size piece galangal or ginger, minced

2 cloves garlic, minced

3 Tbsp. fish sauce

1/3 cup honey

1 heaping tsp. arrowroot or cornstarch powder, dissolved in 3 T. water

Directions:
1. Preheat oven to 325 degrees. Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, galangal or ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well - this is your marinade.
2. Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (or at least 30 min). Now add about ½ cup water to the bottom of the roasting pan (it can mix in with any marinade that has dripped down).

3. Cover and roast the chicken slowly at 325o for a long period in order for it to be tender: 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken. Check the pan every hour to make sure there is enough moisture in the bottom and baste with sauce is needed. Put back in the oven.
4. While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
5. Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.
6. Add the arrowroot or cornstarch powder (dissolved in water). Stir until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)
7. Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce over top, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh coriander. Serve with plenty of Thai jasmine rice, or potatoes if you prefer, and enjoy!

Rice with Lemongrass and Green Onion

from: www.epicurious.com

Ingredients:

2 tablespoons vegetable oil

2/3 cup finely chopped onion

1/4 teaspoon turmeric

1 cup long-grain white rice

1 3/4 cups water

2 12-inch-long lemongrass stalks, cut into 2” pieces

1/2 teaspoon salt

1 large green onion, chopped

Directions:
Heat 1½ tablespoons oil in heavy medium saucepan over medium heat. Add 2/3 cup onion, and turmeric and sauté 5 minutes. Mix in rice. Add water, lemon-grass and ½ teaspoon salt and bring to simmer. Cover, reduce heat to medium-low, and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass.

Heat remaining ½ tablespoon oil in heavy large skillet over medium heat. Add green onion and sauté 1 minute. Add rice and stir until heated through. Season to taste with salt.

Eggplant and Bell Pepper Kugel

from: http://www.myrecipes.com
Kugel is traditionally a baked pudding that's made with potato or noodles. This version uses matzo meal and eggplant for a more savory flavor and a heartier texture.

Ingredients:

1 large eggplant (about 2 pounds)

2 teaspoons vegetable oil

3 cups finely chopped onion

1½ cups finely chopped bell pepper

3 tablespoons pine nuts (Ed. note: Walnuts work too, I bet.)

1½ teaspoons salt

½ teaspoon freshly ground black pepper

2 large eggs, lightly beaten

¾ cup matzo meal

Cooking spray

1 teaspoon paprika

Directions: Preheat the oven to 450 degrees. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 450 for 20 minutes or until tender. Cool slightly; peel and chop. Place in a large bowl.

Heat the oil in a large nonstick skillet over medium-high heat. Add onion, pepper, and nuts. Cook 6 minutes or until onion is tender. Add onion mixture, salt, pepper, and eggs to eggplant; stir well to combine. Add matzo meal; toss gently to combine. Spoon mixture into an 11x17” baking dish coated with cooking spray. Sprinkle with paprika. Bake at 450 for 35 minutes or until pudding is thoroughly heated and golden brown.

Chicken Ratatouille with Penne

From In One Pot, Weight Watchers Publishing Group, sent by a member last summer. Amanda, thanks again!

Ingredients:
2 tsp olive oil

1 lb. uncooked boneless skinless chicken

1 medium red onion, chopped

2 garlic cloves, chopped

½ pound raw eggplant, unpeeled and cut into 1-inch cubes

3 medium summer squash, cut into 1-inch cubes

1 medium sweet pepper, seeded & cut into 1” pieces

28 oz canned tomatoes, drained and chopped

½ cup white wine, dry

2 tsp dried oregano

1 tsp sugar

3/4 tsp table salt

4 cups cooked penne, hot

½ cup fresh basil, chopped

¼ cup grated Parmesan cheese

Directions:
Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink inside, about 4 minutes on each side. Transfer the chicken to a plate and let rest 5 minutes for easier slicing. Cut diagonally into thin slices.

Add the remaining 1 teaspoon oil to the same Dutch oven. Add the onion and garlic. Cook over medium heat, stirring, until softened, about 5 minutes. Add the eggplant, zucchini, yellow squash, bell pepper, tomatoes, wine, oregano, sugar, and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are softened and the flavors are well developed, about 30 minutes.

Return the sliced chicken to the Dutch oven and briefly heat through. Stir in the cooked pasta, basil, and cheese. Yields 6 - 1 ½ cup per serving.